Preparation

1. Grate zucchini onto a paper towel and season with about 1 teaspoon of kosher salt. Wrap up in paper towel and squeeze out excess liquid.

2. Place the squeezed zucchini into a large bowl and add the egg, scallions, flour and pepper. Stir well.

3. Heat 3 tablespoons olive oil in a large skillet set over medium heat.

4. Using about 2 tablespoons of the zucchini mixture, form a patty and place it in the skillet. Repeat until there are about six latkes in the pan. There will be enough zucchini mixture to make two batches of latkes.

5. Cook latkes, turning halfway through cooking, until they are golden brown on both sides, about 4-5 minutes per side.

6. Transfer cooked latkes to a paper towel to drain off the excess oil.

7. Serve with the yogurt-curry sauce as an appetizer or side dish.

Tips

You can substitute zesty relish, onion marmalade or other Indian type sauce for mango chutney.